If you're like me, you love to eat good food prepared by other people, but you also like making food in the comfort of your own home.
I'm no professional chef (though when I throw an apron on I do look pretty legit) -- so when I do cook at home, my dishes are pretty freakin' simple. When I say simple, I mean simple enough where I have most of the ingredients in my cabinet already.
Chicken and brussels sprouts is one of those recipes -- an extremely simple recipe that will wow your dinner guests into thinking you spent more than an hour preparing it for them. Now go pour yourself a nice glass of wine and get cookin'!
*Note: this post contains some affiliate links.
Ingredients:
For the Chicken
2 chicken breasts, sliced in half to make four thin cutlets total
1 cup whole wheat flour (I used King Arthur whole wheat flour)
¼ cup olive oil
2 tbsp Lemon Pepper Seasoning (I recommend Trader Joe's or Lawry's)
1/2 a lemon
8 sage leaves
For the Brussels Sprouts
12 oz brussels sprouts
2 cloves of garlic
2 tbsp Heaven on Seven Angel Dust Seasoning (you can get it at Heaven on Seven; if you don't have it, add a mix of paprika, salt, garlic & onion powder, to taste)
1 pinch salt (I prefer Himalayan pink salt)
Instructions:
1: Wash brussels sprouts and cut them in half (make sure you chop the butt off of the brussels sprout!).
2: Mince two garlic cloves.
3: Add 1/3 cup olive oil to a non-stick pan (optional: add 1 tsp of unsalted butter for a more hearty dish). After you add the oil, add brussels sprouts and cook on medium heat for about 15 minutes, flipping occasionally, before adding the Heaven on Seven Angel Dust (or, alternately, paprika, garlic, and onion powder to taste) and 1 pinch of sea salt.
4: Let brussels sprouts cook for additional 10 minutes on low to medium heat until cooked tender.
5: Add 1 cup of whole wheat flour to a plate and spread evenly.
6: Take your two chicken breasts and halve them so there are four thin chicken breasts.
7: Season chicken breasts with TJ's Lemon Pepper Seasoning and rub into the chicken breasts to make sure they are seasoned well.
8: Take one halved chicken breast at a time and douse it in the whole wheat flour, flipping it to make sure both sides are coated evenly. Repeat on the remaining chicken.
9: Take 1/4 cup of olive oil and add it to a non-stick pan and heat pan on medium heat.
10: Add chicken breast halves to hot pan and cover with a lid so the oil does not splatter. Flip chicken breasts at the 2.5-minute mark.
11: Add sage to pan when chicken breasts are done (sage will fry in 3 seconds or less when added to heated pan with oil...don't forget to flip them!)
12: Plate & serve with a lemon wedge. I used my favorite Lenox Garden Grove china for this dish. Bon appétit!
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Thanks! -Sam and Erin
